Description
Pan-fried chicken with a fresh lemon, butter and caper sauce—what’s not to love?
Ingredients
- 6 Tablespoons Unsalted Butter, Divided
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 2 whole Boneless, Skinless Chicken Breasts, Butterflied And Then Cut In Half
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 1 cup Flour
- ⅓ cups Fresh Lemon Juice
- ½ cups Chicken Stock
- ¼ cups Capers, Rinsed
- ⅓ cups Fresh Chopped Parsley
Preparation
Heat 2 tablespoons of butter with 3 tablespoons olive oil in a large skillet over medium-high heat.
Season both sides of the chicken with salt and pepper. Put flour into a shallow bowl, and dredge chicken in flour, shaking off excess.
Once butter starts to bubble, add 2 chicken breast pieces and cook on one side for 3–5 minutes, until they start to brown. Flip and repeat on the other side. Once chicken is browned and cooked through, set aside on a plate. Add 2 more tablespoons of butter and 2 more tablespoons of olive oil and repeat the process with the remaining chicken breast pieces.
Into the skillet, add lemon juice, chicken stock and capers. Bring to a boil. Be sure to scrape all the little brown bits off the bottom of the pan. Once boiling, add all the chicken breast pieces back into the skillet, turn down heat and simmer for 5 minutes. Transfer chicken to a platter.
Turn off heat and add 2 tablespoons of butter to the skillet. Whisk in vigorously. Pour sauce over chicken and sprinkle fresh parsley over the top.
Recipe slightly adapted from Giada De Laurentiis and Food Network.
